Some Sunday baking and my favourite thing to make on a sunny day ... sundried tomato and basil quiche. 🥰
It’s so quick to make and easily serves 6 to 8 people.
Here’s my recipe if you’d like to have a go ...
5 eggs (beaten), 200g cheddar cheese (grated), 1 small onion (finely chopped), 1 tablespoon of dried chopped chives (you can use fresh if you have them), 285g jar of sundried tomatoes (drained and chopped), 285ml of cream (single or double), season with ground black pepper. Small bunch of fresh basil (chopped).
225g of plain flour, 150g of margarine, water to make a firm dough about 1 1/2 to 2 tablespoons.
Make your pastry first, by rubbing the flour and margarine together to form breadcrumbs. Add the water slowly until you have a firm dough. Pop in a freezer bag or wrap in kitchen film and place in the fridge whilst you prepare the filling.
Beat the eggs together in a deep bowl and season with black pepper. Mix in the chives and onion. Add the cheese and cream and beat the ingredients together. Put to one side.
Grease and flour a flan case (mine is about 30cm across). Roll out your pastry and line the case. Blind bake for about 15 minutes.
Remove from the oven and fill with your egg / cheese mixture, spreading it out evenly. Now pop your tomatoes on top, evenly spacing them and sprinkle on your chopped basil. Then gently press down the tomatoes and basil with a fork, to partially cover with the egg mixture.
Bake in the oven for about 30 minutes, or until golden brown.
Serve with a fresh salad or lovely steamed vegetables.
That’s it ... so yummy ... 😋
Sorry I can’t give you temperatures, but as I cook on a range ... most of my baking is done by eye. 😅 X